M and Z's Turkish travels made us want to take a trip-tophan of our own. The caves of Cappadocia are a rabbit warren of dwellings carved into soft stone. They appear to be the best place to cure or develop claustrophobia.

Ouzo was the perfect aperitif before tucking into a multi course feast including a fresh fava bean salad alongside white fava bean puree and olives:

We ate every bite of the huge, succulent, braised lamb shanks with oranges and olives:

... capped off with a semolina, pinenut, rosewater dessert with a selection of dried Turkish fruits and nuts:

After this delicious meal, we have verified that the food of Turkey is best cappodocia'ed off with a nap.

Mark Pastore and his crew were busy setting up the Ferry Building branch of Boccalone today.

In another week or so (you know how these things go) you will be able to grab some tasty salted pig parts at San Francisco's grub hub.

We asked Mark about the 3 spigoted stainless steel machine sitting on the counter. Incanto was the first San Francisco restaurant to comp filtered still and sparkling water to their guests and now Boccalone will be the first food establishment in the Ferry Building that doesn't sell bottled water. This Natura water filter uses UV to further de-cootify the H and O.

They will also be selling Boccalone canteens that come with free refills for life. This is especially handy when you consider that you will be washing down some salted foodstuffs.

We stuffed our food at Sebo:

... this evening where we ordered the chef's selection (which is just what is sounds like.) Danny Dunham and Michael Black may not look like your typical sushi chefs, but they know their stuff. They source the best ingredients such as that University schooled Blue Fin that Corey slices up at The French Laundry. The wasabi is fresh grated, the nigiri fits in your mouth without making you look like a fugu while you eat and they do a good job with the cooked chow as well.

We savored our meal which included Ayu Shioyaki ($12):

The crisp smoky skin and rich oily meat of this grilled sweetfish was speared with asparagus and served with a pepper sauce.

...isn't Cockney rhyming slang for rope (although they have plenty of it draped across the beams.) Check out Chubby's latest review of this see-food-and-eat-it shack.

Mark your Calendar

If you are into watching people toss their chow, you can see (non-street) pizzas being flung around during the 54th annual North Beach Festival this weekend. Music and Animal Blessings are also on the agenda.

There was no crowd simulation taking place at Axis Café during this evening's Ask a Scientist. Sony Computer Senior Researcher Craig Reynolds:

... gave a talk on swarm intelligence which is the collective behavior of groups as opposed to individuals (i.e. ants, bees, fish and birds.):

Our swarm behavior led us to chow that was best served with a side of diverting conversation.

The bison burger ($8.50):

... was cooked to a good level of doness, but its buffa-low fat content translated into a dry patty augmented with tomatoes, avocado, manchego cheese and a side of salty home fries.

The margherita pizza ($8.00):

... was a thick bread disc topped with cheese and tomato capped with an overly dressed salad. Not exactly our kind of 'za, but, to be fair, they are putting on a free event so ant-ying up for dinner is like buying a couple of inexpensive, edible, bready, tickets.

Our pal S. mused, "Brown Sugar Kitchen, doesn't that name make you want to eat there?"

We arrived during their lunch rush and watched a parade of mouthwatering chow go by as we waited for our table.

I am a shucker for an oyster po'boy ($9.50):

... and their interpretation of the Louisiana 'wich included four obese oysters rolled in cornmeal and fried to crisp their corny containers and warm their bellies. Slaw and garlic mayo filled out the roll. I chose corn for my side, it was okay, but I really should have gotten the beans that I eyed on neighboring plates.

Chubby was cautioned that there was "a waffle backup" but this did not cause him to waffle on his chicken and waffle ($12.00):

... request. The buttermilk-fried chicken was moist and flavorful with lots of craveable crispy bits. We have never had such a light-as-air cornmeal cake. This quick bread had a delicate, crisp shell that makes it required eating for any visitor of this establishment. A pat of butter tinged with brown sugar and a little pitcher of warm apple cider syrup gilded this flour lily.

We had a great time at Dashe Cellars party last fall – it's clear that these people know how to cellar-brate. Their spring open house takes place this Saturday with hors d'oeuvres by Glass Onion Catering and a sneak peak at their 2007 l'Enfant Terrible.

Dashe Cellars
2008 Spring Open House
Saturday, June 14th noon to 4 p.m.
$25 per person, five bucks less for Dashe wine club and ZAP members
55 4th St.
Oakland, CA
510.452.1800

Tracy is Teance's tea totaling tutor for a series devoted to professionals in the culinary field. Some staff from Oliveto Restaurant came oolong:

... to taste and discuss the techniques in handling these food friendly brewed beverages.

We kicked off with a Honey Dan Chong Phoenix. This dark roasted oolong was not originally on the agenda, but since Tracy was enjoying a cup as we all settled in, she saw our envious looks and made some of this honey scented throat soother for the crowd.

White Peony Longevity Brows were raised when we got a whiff of the tea after it was rinsed. These recently harvested buds and leaves don't contain any peonies but this didn't keep them from having a floral note.

Anxi Tikuanyin is also called "iron goddess of mercy". We watched these rolled, lightly oxidized, 2 leaf buds:

... grow like magic rocks during each steeping:

The first cup had a wonderful perfume while the second had a great balance of flavor.

Only the buds are used in the medium bodied black Yunnan Gold:

... which was familiar to the Oliveto-ians since it is currently offered at their restaurant.

This series will continue on Monday evenings throughout June and July, so if you are a culinary professional who has a dotted i, but needs to cross their tea, call and reserve a seat at this complimentary course. You can join this exploration of whole leaf, seasonal teas for one or all of the series.

For those who are curious but are not involved in the food profession, there will be an open tea bar every Wednesday in June and July from 6-8 p.m. This is a great opportunity to learn the finer points of brewing while sampling the freshest harvests.

Teance
Culinary Professional Series
Mondays in June and July
6:30 – 8:00 p.m.
1780 Fourth St.
Berkeley, CA
510.524.2832
info@teance.com